CN103976291A - Method for reducing production of furan during fermented soybean processing - Google Patents
Method for reducing production of furan during fermented soybean processing Download PDFInfo
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- CN103976291A CN103976291A CN201410151388.5A CN201410151388A CN103976291A CN 103976291 A CN103976291 A CN 103976291A CN 201410151388 A CN201410151388 A CN 201410151388A CN 103976291 A CN103976291 A CN 103976291A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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Abstract
The present invention discloses a method for reducing production of furan in a fermented soybean product during fermented soybean processing. The method comprises: controlling the soybean cooking time, the soybean cooking temperature, the fermentation time, the fermentation temperature, and drying of the finished product. According to the present invention, the furan content during fermented soybean processing can be significantly reduced.
Description
Technical field
The present invention relates to a kind of fermented soya bean heat working technological process, particularly a kind of a kind of processing technology that can reduce furans content in fermented soya bean, belongs to food processing technology field.
Background technology
Furans (Furan) molecular formula is C
4h
4o, is a little molecule ring-type alkene ether with fragranced and low boiling (31oC), has height volatility and lipophilicity, easily, by biomembrane and by lung or intestinal absorption, causes tumour or canceration in human body.(the International Agency for Research on Cancer of international cancer research institution, IARC) show that furans is that mouse is had to obvious carcinogenesis, and furans (Furan) is classified as to the 2B group that may make human carcinogen, from 2004, (the US Food and Drug Administration of U.S. food Drug Administration, etc. FDA) many scientific research institutions also have anesthesia and weak spread effect from a lot of through having detected pollutant furans the food of heat treated, after suction, can cause headache, dizzy, feel sick, vomiting, blood pressure drops, the symptoms such as respiratory failure, to liver, renal damage is serious.
The carcinogenic danger that furans is potential has also been found in many researchs of publilc health management board of Sweden and Canada etc.For the furans that prevents from existing in food causes potential consumption fear, in September, 2005 FDA make a plan prepare to go ahead with one's investigation furans in food exposure and further investigate its potential impact to human body.And abroad a large amount of research has been carried out in the aspect such as some researchers toxicology, precursor substance, formation mechanism and detection method to furans in thermally processed foods, and obtain certain achievement in research, and China's research is in this respect considerably less, only there is the seldom report about furans content in food.
Fermented soya bean are a kind of traditional fermented bean products of China, conventionally taking soybean as primary raw material, utilize the enzymolysis of aspergillus or bacterialprotease, decomposing soya-bean protein matter, while acquiring a certain degree, salt adding, with wine, the method such as dry, the vigor of inhibitory enzyme, delays sweat and makes.Can seasoning, also can be used as medicine.The manufacturing process that the processing of fermented soya bean utilizes is conventionally mainly hot-working, enzymolysis etc.Existing large quantity research finds that the difference of thermal processing method produces furans to varieties of food items and has obvious impact, comprises hot processing temperature, time.Investigation is made for the furans situation of commercially available 11 large based foods by this team, finds that large bean food furans recall rate is 100.0%, and the content range of furans is at 59.5 ~ 210.7ng/g, belongs to furans and pollutes the highest food.How to reduce processed soybean food especially the furans content in fermented soya bean be the problem of needing at present solution badly.
Summary of the invention
According in existing fermented soya bean process technology, the shortcoming that furans growing amount is higher, the invention provides following technical scheme:
Reduce the method that in fermented soya bean processing, furans generates, the method comprises the steps:
A) take soybean of fine quality, add water, control water temperature 20-30oC and soak 15 h-20 h;
B) soybean is pulled out, soybean atmospheric cooking 120 min ~ 150min, is coolingly cooled to 25 DEG C ~ 40 DEG C, and the aspergillus oryzae of inoculation 0.1% ~ 1.0% soybean quality is cultivated, and cleans bacterium song after secondary turns over song, drains Yu Shui, must become bent;
C) then one-tenth song is admixed to 65 DEG C of water to water content 45% left and right, 45oC-60oC insulation covers fermentation 48 h ~ 72 h, after seasoning and get final product.
For reaching better technique effect:
Select abundant maturation, epidermis without wrinkle, glossy, the soybean that particle is very large, full, particle size is basically identical, for subsequent use through sorting and impurity elimination.Add bubble beans, water temperature is controlled at 20-30oC, soak 15 hours-20 hours, with beans expand, without elephant skin, without hard-core, feel energetically, skin of beancurd not easily depart from be advisable.
Inoculate 0.5% aspergillus oryzae.Plant when song stirs with ripe beans and want rapid and even.Constant temperature culture under 30oC, about 22 hours, visible white hypha is covered with beans, bent material caking, product temperature rises to 35oC left and right, turns over for the first time song, rubs scattered beans and makes it loose, be conducive to conidial formation, and frequently exchange upper and lower bamboo dustpan position, and making product temperature uniformity, 72 hours beans are covered with mycelia and yellow green spore can go out song.While washing song, one-tenth song is put into cold water and clean aspergillus, repeatedly rinse to yellow water with clear water, grab not agglomerating being advisable with hand, then the remaining water of drip-dry, puts into the square-bottomed bamboo basket that is lined with cogongrass.
Step c becomes between Qu Jiashui and fermentation to add in addition the step that 4% soybean quality alcoholic strength 50% above white wine stirs
After step b inoculation, in constant incubator, cultivate 72 hours in 30 DEG C ~ 40 DEG C, within the 22nd hour, the 48th hour, turn over respectively song.
After step c, also comprise that it is 15 ~ 18% that fermented soya bean are dried to water content at 30-50 DEG C.
When seasoning, can add conventional interpolation salt, brown sugar, toppings, vegetable oil and improve mouthfeel.
The invention has the beneficial effects as follows: can effectively reduce the output of furans in fermented soya bean process, food is safer.Products taste is good.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.
Aspergillus oryzae is purchased from Yiyuan Kangyuan Bio-Technology Co., Ltd., soy sauce koji essence, middle section 3.951.
HS-GC-MS calibration curve internal standard method detects analyzes furans content:
1. preparation 25 g/mL furans/D4-furans standard reserving solutions, 2.5 g/mL and 0.25 mL furans/D4-furans standard operation liquid, and furans content is respectively 5,25, and 50,125,250,500,800,1 000, the standard serial solution of 1 200 ng.
2. head space condition
Head space bottle temperature: 70 DEG C, the jolting of sample bottle low speed; Bottle heating equilibration time: 30 min; Quantitatively ring temperature: 110 DEG C, transmission line temperature: 130 DEG C, bottle pressing time: 0.5 min; Sample strain (pressing in the bottle of head space bottle) is made as approximately 103.4 kPa; Fill the quantitative ring time: 0.5 min; Quantitatively ring equilibration time: 0.5 min; Sample injection time: 1 min; GC circulation timei: 30 min.
3. GC conditions
Chromatographic column: (30 mm × 20, m × 0.32 μ m) for Agilent HP-PLOT Q quartz capillary chromatographic column; Injector temperature: 200 DEG C; Interface temperature: 250 DEG C; Heating schedule: initial temperature is 50 DEG C, keeps rising to 200 DEG C with 10 DEG C/min heating rate after 1 min, keeps 10 min; Carrier gas: high-purity helium, flow velocity is 1.0 mL/min; Split sampling, split ratio is 3:1.
4. mass spectrum condition
Ion gun: high sensitivity electronics bombardment (EI) ion gun, electron energy 70 eV; Ion source temperature: 230 DEG C; Level Four bar I and II temperature: 150 DEG C; Scan mode: adopt and select ion monitoring (MS1 SIM) to detect Furan Molecules ion m/z 68 and D4-Furan Molecules ion m/z 72 and fragment ion m/z 42; Solvent delay 10 min.
To furans (m/z 68) and D4-furans (m/z 72) peak area ratio drawing standard working curve.Furans content is good in 5～1 200 ng scope internal linear, and linear equation is Y=1.0544X+ 0.1506, and coefficient correlation is 0.9993.With this, furans content in this experiment is detected.
Embodiment 1
Selected maturation, epidermis are without wrinkle, glossy, full grains, the uniform soybean of particle size, sorting removal of impurities.Weigh soybean, add bubble beans, water temperature is controlled at 20-25oC, soaks after 18 hours, adds in open tank cooker boiling 2 hours, and now, soybean is well-done.Disperse to be cooled to 35 DEG C, the aspergillus oryzae of access 0.5% soybean amount, stirs.Under 30oC, constant temperature culture is turned over song for the first time after 22 hours, again turns over song after 48 hours, turns over song evenly, after 72 hours, finishes koji.Beans is covered with mycelia and yellow green spore can go out song.One-tenth song is put into cold water and clean aspergillus, repeatedly rinse to yellow water with clear water, grab not agglomerating being advisable with hand, then the remaining water of drip-dry, puts into the square-bottomed bamboo basket that is lined with cogongrass.Cheng Qu admixes 65oC hot water to water content 45% left and right, and add the white wine (alcoholic strength is more than 50%) of 4% soybean amount to stir, add a cover plastic sheeting and other insulation covering, make to pile up intensification and remain on 45oC-50oC left and right, after 56 ~ 72 hours, get final product and to obtain fermentation wet finished product.Fermentation wet finished product is placed in 45 DEG C of air convection dryings, and to be wherein dried to water content be 15 ~ 18% dryed products that must ferment.
Tradition fermented soya bean are made: soybean sorting removal of impurities.Add bubble beans, water temperature is controlled at 40oC, soaks after 3 hours, adds in open tank cooker boiling 3 hours, and now, soybean is well-done.Disperse to be cooled to 35 DEG C, access 0.5% soybean amount aspergillus oryzae, stirs.Under 30oC, constant temperature culture is turned over song for the first time after 22 hours, again turns over song after 48 hours, turns over song evenly, after 72 hours, finishes koji.Beans is covered with mycelia and yellow green spore can go out song.One-tenth song is put into cold water and clean aspergillus, repeatedly rinse to yellow water with clear water, grab not agglomerating being advisable with hand, then the remaining water of drip-dry, puts into the square-bottomed bamboo basket that is lined with cogongrass.Cheng Qu admixes 65oC hot water to water content 45% left and right, and add the white wine (alcoholic strength is more than 50%) of 4% soybean amount to stir, add a cover plastic sheeting and other insulation covering, make to pile up intensification and remain on 30oC-35oC left and right, after 72 ~ 84 hours, get final product to obtain traditional zymotic wet finished product.Traditional zymotic wet finished product is placed in the shady and cool place of room temperature and dries 7 days to obtain traditional zymotic dryed product.
Detect and analyze furans content with HS-GC-MS calibration curve internal standard method, make sample with commercially available dry, wet sample and this method and compare.Result is as follows:
Furans content situation in the processing of table 1 fermented soya bean
| Sequence number | Procedure of processing | Furans content (ng/g) |
| 1 | The present invention's wet finished product that ferments | 208.39 |
| 2 | The present invention's dryed product that ferments | 39.90 |
| 3 | Traditional zymotic wet finished product | 370.93 |
| 4 | Traditional zymotic dryed product | 259.49 |
Embodiment 2
Selected maturation, epidermis are without wrinkle, glossy, full grains, the uniform soybean of particle size, sorting removal of impurities.Weigh soybean, add bubble beans, water temperature is controlled at 20-25oC, soaks after 18 hours, adds in open tank cooker boiling 3 hours extremely well-done.Disperse to be cooled to 35 DEG C, the aspergillus oryzae of access 0.5% soybean amount, stirs.Under 4oC, constant temperature culture is turned over song for the first time after 22 hours, again turns over song after 48 hours, turns over song evenly, after 72 hours, finishes koji.Beans is covered with mycelia and yellow green spore can go out song.One-tenth song is put into cold water and clean aspergillus, repeatedly rinse to yellow water with clear water, grab not agglomerating being advisable with hand, then the remaining water of drip-dry, puts into the square-bottomed bamboo basket that is lined with cogongrass.Cheng Qu admixes 65oC hot water to water content 45% left and right, and add the white wine (alcoholic strength is more than 50%) of 4% soybean quality to stir, add a cover plastic sheeting and other insulation covering, make to pile up to heat up and remain on 55oC-60oC left and right, continuously ferment 108 hours, obtain the present invention's wet finished product that ferments.The present invention ferment wet finished product be placed in 45 DEG C of air convection dryings be wherein dried to water content be 15 ~ 18% the present invention's dryed product that ferments.
Tradition fermented soya bean are made: soybean sorting removal of impurities.Add bubble beans, water temperature is controlled at 40oC, soaks after 3 hours, adds in open tank cooker boiling 3 hours, and now, soybean is well-done.Disperse to be cooled to 35 DEG C, the aspergillus oryzae of access 0.5% soybean amount, stirs.Under 30oC, constant temperature culture is turned over song for the first time after 22 hours, again turns over song after 48 hours, turns over song evenly, after 72 hours, finishes koji.Beans is covered with mycelia and yellow green spore can go out song.One-tenth song is put into cold water and clean aspergillus, repeatedly rinse to yellow water with clear water, grab not agglomerating being advisable with hand, then the remaining water of drip-dry, puts into the square-bottomed bamboo basket that is lined with cogongrass.Cheng Qu admixes 65oC hot water to water content 45% left and right, and add the white wine (alcoholic strength is more than 50%) of soybean amount to stir, add a cover plastic sheeting and other insulation covering, make to pile up intensification and remain on 30oC-35oC left and right, after 72 ~ 84 hours, get final product to obtain traditional zymotic wet finished product.Traditional zymotic wet finished product is placed in the shady and cool place of room temperature and dries 7 days traditional zymotic dryed products.
Detect and analyze furans content with HS-GC-MS calibration curve internal standard method, make sample with commercially available dry, wet sample and this method and compare.Result is as following table 2:
Furans content situation in the processing of table 2 fermented soya bean
| Sequence number | Procedure of processing | Furans content (ng/g) |
| 1 | The present invention's wet finished product that ferments | 250.42 |
| 2 | The present invention's dryed product that ferments | 131.25 |
| 3 | Traditional zymotic wet finished product | 370.93 |
| 4 | Traditional zymotic dryed product | 259.49 |
Claims (5)
1. reduce the method that in fermented soya bean processing, furans generates, the method comprises the steps:
A) take soybean of fine quality, add water, control water temperature 20-30oC and soak 15 h-20 h;
B) soybean is pulled out, soybean atmospheric cooking 120 min ~ 150min, is coolingly cooled to 25 DEG C ~ 40 DEG C, and the aspergillus oryzae of inoculation 0.1% ~ 1.0% soybean quality is cultivated, and cleans bacterium song after secondary turns over song, drains Yu Shui, must become bent;
C) then one-tenth song is admixed to 65 DEG C of water to water content 45% left and right, 45oC-60oC insulation covers fermentation 48 h ~ 72 h, after seasoning and get final product.
2. according to method described in claim, it is characterized in that inoculation 0.5% aspergillus oryzae.
3. according to method described in claim, it is characterized in that, step c becomes between Qu Jiashui and fermentation to add in addition the step that 4% soybean quality alcoholic strength 50% above white wine stirs.
4. method as claimed in claim 1, is characterized in that, after step b inoculation, cultivates 72 hours in 30 DEG C ~ 40 DEG C in constant incubator, within the 22nd hour, the 48th hour, turns over respectively song.
5. according to method described in claim, it is characterized in that, after step c, also comprise that it is 15 ~ 18% that fermented soya bean are dried to water content at 30-50 DEG C.
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Cited By (1)
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| CN108813368A (en) * | 2018-04-28 | 2018-11-16 | 贵州省铜仁市永进食品有限公司 | A kind of flavor black bean sauce and preparation method thereof |
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| CN108813368A (en) * | 2018-04-28 | 2018-11-16 | 贵州省铜仁市永进食品有限公司 | A kind of flavor black bean sauce and preparation method thereof |
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